I suggest you go the extra mile and make these delicious buns to hold your burgers, or for next-level lobster rolls. It’s super-rewarding to make your own buns and you can split the job across two days so it doesn’t seem too daunting, as the dough can be left in the fridge overnight before shaping the next day. Once I started making my own milk buns, I never looked back.
Makes: 10 buns
Ingredients
- 500g strong white bread flour, plus more to dust
- 60g caster sugar
- 10g fast-action dried yeast
- 300g whole milk
- 1 egg, lightly beaten, plus 1 more to glaze
- 95g unsalted butter, softened
- 10g fine sea salt
- Mild oil, to oil a container
Steps
- Put the flour in the bowl of a stand mixer fitted with a dough hook. Add the sugar and yeast.
- In a separate bowl, mix the milk with 1 egg, then pour this mixture into the dry ingredients.
- Set the stand mixer to its lowest speed and mix for 5 minutes until you have a strong dough. After this time, add the softened butter and fine salt and mix at the second lowest speed for a further 5 minutes until fully incorporated.
- Move the dough into a lightly oiled container and transfer to the fridge to prove overnight, or for a minimum of 3 hours.
- Remove the dough from the fridge and tip out on to a lightly floured work surface, then cut into 10 portions weighing about 90g each.
- Fold in the edges of each piece of dough towards the center to form a tight ball, then flip over so the smooth side is facing upwards. Using the curve of your hand, roll the ball in a circular motion — use the work surface to create tension as you shape the dough, ensuring a tight ball. Lift onto a baking tray lined with baking paper (you will likely need 2 trays), cover, and prove for 2 hours at room temperature.
- Preheat the oven to 160°C fan / 180°C. Brush the buns all over with beaten egg, transfer to the oven, and bake for 16–18 minutes until light golden brown.
- Leave to cool before slicing.
